130
Views
10
CrossRef citations to date
0
Altmetric
Original

Degradation kinetics of folic acid in cowpea (Vigna catjang L.) during cooking

, &
Pages 389-397 | Published online: 06 Jul 2009

References

  • Albala HS, Veciana NMT, Vidal CMC, Marine FA. Stability of vitamins A, E, and B complex in infant milks claimed to have equal final composition in liquid and powdered form. J Food Sci 2000; 65: 1052–1055
  • Anderson RH, Maxwell DL, Mulley AE, Fritsch CW. Effect of processing and storage on micronutrients in break fast cereals. Food Technol 1976; 30: 110–114
  • Arcot J, Shrestha AK, Gusanov U. Enzyme protein binding assay for determining folic acid in fortified cereal foods and stability of folic acid under different extraction conditions. Food Control 2002; 13: 245–252
  • Association of Official Analytical Chemists. (AOAC). 1984. Methods of Analysis. 14th ed. Washington, DC: Association of Official Analytical Chemists.
  • Belitz, HD, Grosch, W. 1999. Vitamins. In: Food Chemistry. 2nd ed. Germany: Springer-Verlag. pp 383–387.
  • Chavan JK, Kadam SS, Salunkhe DK. Cowpea. Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology and Utilization. Part II, DK Salunke, SS Kadam. CRC Press, Florida 1998; 1–23
  • Gopalan, C, Sastri, BVR, Balasubramanian, SC. 1996. Vitamin contents-common foods. In: Nutritional Value of Indian Foods. HyderabadIndia: National Institute of Nutrition, Indian Council of Medical Research. pp 59–67.
  • Hawkes JG, Villota R. Folates in foods: reactivity, stability during processing, and nutritional implications. CRC Crit Rev Food Sci Nutr 1989; 28: 439–538
  • Joshi JB, Patel SB. Fuel efficient steam cooking device. Patent WO 2002; 01/39640: A3
  • Kreutler, PA. 1980. Water soluble vitamins. In: Nutrition in Perspective. New York: Prentice-Hall Inc. pp 256–261.
  • Labuza TP, Riboh D. Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. J Food Sci 1982; 47: 66–74
  • Lin KC, Luh BS, Schweigert BS. Folic acid content of canned garbanzo beans. J Food Sci 1975; 40: 562
  • Miller CF, Guadagni P, Kow S. Vitamin retention in bean products: Cooked, canned and instant bean powders. J Food Sci 1973; 38: 493
  • Nisha P, Singhal RS, Pandit AB. A study on the degradation kinetics of thiamine in red gram splits (Cajanus cajan L.). Food Chem 2004; 85: 591–598
  • Nisha, P, Singhal, RS, Pandit, AB. 2005a. A study on the degradation kinetics of riboflavin in green gram (Vigna radiata L.). Food Chem, 89:577–582.
  • Nisha, P, Singhal, RS, Pandit, AB. 2005b. A study on the degradation kinetics of riboflavin in spinach (Spinacea oleracea L.). J Food Eng, 67:407–412.
  • O'Leary K, Sheehy PJA. Effects of preparation and cooking of folic acid–fortified foods on the availability of folic acid in a folate depletion/repletion rat model. J Agric Food Chem 2001; 49: 4508–4512
  • Osseyi ES, Wehling RL, Albrecht JA. HPLC determination of stability and distribution of added folic acid and some endogenous folates during bread making. Cereal Chem 2001; 78: 375–378
  • Priestley, RJ. 1979. Vitamins. In: Effect of heat processing on foodstuffs. London: Applied Science Publishers Ltd. pp 121–178.
  • Ramaswami HS, Van De Voort FR, Ghasal S. An analysis of TDT and Arrhenius methods for handling process and kinetic data. J Food Sci 1989; 54: 1322–1326
  • Ranhotra GS, Keagy PM. Adding folic acid to cereal-grain products. Cereal Foods World 1995; 40: 73–74
  • Sharma R, Lal D. Changes in some water-soluble vitamins during preparation and storage of khoa. J Food Sci Technol (India) 1999; 36: 349–351
  • Sharma R, Lal D. Stability of different water-soluble vitamins during preparation and subsequent storage of spray dried buffalo skim milk powder. J Food Sci Technol 2002; 39: 439–441
  • Steaven RT. Vitamins and minerals. Principles of Food Science, Part I, OR Fenemma. Marcel Dekker Inc, New York 1988; 365–371
  • Steaven RT, Veron RY, Michael CA. Vitamins and minerals. Food Chemistry2nd ed, OR Fenemma. Marcel Dekker, Inc, New York 1985; 493–499
  • van Boekel MAJS. Statistical aspects of kinetic modelling for food science problems. J Food Sci 1996; 61: 477–489

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.